California Avocado Margarita Cream Parfait

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Serves: 12
    Mini Parfait Assembly
oz.  Stemmed glass - 1 each
1/8  cup  Whipped cream
tsp.  Graham Cracker crust crumbs
1/2  cup  Margarita cream filing
tsp.  Whipped cream
  Rasberry marinated in Cointreau - 1 each
  Lime zest - a few shreds
  Fresh mint, small sprig - 1 each
    Margarita Cream Filling (Yield 6 cups - 12 parfaits)
21  oz.  Sweetened condensed milk
12  oz.  Cream cheese, room temperature
16 1/2  oz.  Fresh California Avocados, peeled and pitted
oz.  fresh lime juice
3 3/4  oz.  Tequila
1/8  tsp.  kosher salt
    Graham Cracker Crust (Yield 1/2 cups - 24 tsp.)
1/2  cup  Graham cracker crumbs
oz.  butter, melted
1 1/8  tsp.  honey
    Whipped cream
1 3/4  cups  This is enough for the base and the garnish
    Raspberry Marinated in Cointreau (Yield 12 each)
  Raspberries, fresh - 12 each
1/4  cup  Cointreau

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Assemble in order listed. Filling can be piped in with a pastry tube.
  2. Garnish as listed and shown.

Margarita Cream Filling

  1. With an electric mixer, whip together the sweetened condensed milk and the cream cheese until creamy and lump free. Mash together the Fresh California Avocado, lime juice, tequila and salt. Add it to the above mixture and whip together until creamy and lump free. Refrigerate for 4 or more hours before assembling parfaits. Filling works well in a pastry tube.

Graham Cracker Crust

  1. Mix together melted butter and honey. Add crumbs and stir to distribute evenly. Bake at 350 for 12 – 15 minutes. Refrigerate to cool. Break into coarse crumbs. Label, date and refrigerate.

Raspberry Marinated in Cointreau

  1. Mix together and let marinate for 1 hour. Drain briefly and use as garnish.


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